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Low- Acid Carrots

Ingredients:

2-3 #                            Carrots per quart  or approx 3/1/2 cups trimmed/prepared vegetables per quart

As needed                   Salt

As needed                   Water

 

Procedure:

Hot pack method

  1. Wash vegetables well and trim to a uniform size
  2. Place carrots in a pot and cover with water and bring to a boil
  3. Simmer for 5 minutes
  4. Pack hot carrots into hot/warm jars leaving 1 inch headspace
  5. Ladle hot water over carrots leaving 1 inch of headspace
  6. Season each jar with ½ teaspoon of salt
  7. Remove air
  8.  Affix lids
  9. Process using the pressure canner at 10# of pressure for 30 minutes
  • Never open a hot pressure canner. Allow canner to cool before opening
  • Never touch or disturb lids during processing
  • Allow jars to cool on a towel lined sheet pan for 12 to 24 hours
  • See notes in the Ball Blue book if not clear on the procedure

 

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